Avocado and Lime Soup with a Green Chili Salsa

This cold soup is perfect for a hot summer day.

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Name: Avocado and Lime Soup with a Green Chili Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 large Avocados; 1.5 Limes juice of; 1 Garlic clove crushed; 1 2/3 cups Vegetable stock cold; 1 2/3 cups Milk cold; 2/3 cup Light sour cream cold; 1 bunch Fresh Coriander leaves; 4 Tomatoes peeled and finely diced; 2 Scallions finely chopped; 1 Green Chili seeded and finely chopped; 1 tsp Fresh Coriander leaves chopped; 1/2 Lime juice from

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INGREDIENTS

3 large Avocados
1.5 Limes ; juice of
1 Garlic clove ; crushed
1 2/3 cups Vegetable stock ; cold
1 2/3 cups Milk ; cold
2/3 cup Light sour cream ; cold
1 bunch Fresh Coriander leaves
For the salsa
4 Tomatoes ; peeled and finely diced
2 Scallions ; finely chopped
1 Green Chili ; seeded and finely chopped
1 tsp Fresh Coriander leaves ; chopped
1/2 Lime ; juice from

INSTRUCTIONS

Make the salsa first by mixing all the ingredients and seasoning well with salt and pepper. Chill in the refrigerator until needed.

Halve the avocados, remove the pits and scoop out all of the flesh. Place into food processor. Add the lime juice, garlic and 2/3 cup of the veggie stock (preferably chilled). Process until smooth.

Pout into a arge bowl and stir in the remaining vegetable stock, as well as the milk and sour cream. Season with salt and pepper and a dash or two of your favorite hot sauce, if desired.

To serve:

Ladle into bowls.

Top each bowl with a dollop of salsa. Add a splash of a really good olive oil and a fresh coriander leave or two. Serve immediately.

NOTES

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Avocado and Lime Soup with a Green Chili Salsa

3 large Avocados
1.5 Limes juice of
1 Garlic clove crushed
1 2/3 cups Vegetable stock cold
1 2/3 cups Milk cold
2/3 cup Light sour cream cold
1 bunch Fresh Coriander leaves
 For the salsa
4 Tomatoes peeled and finely diced
2 Scallions finely chopped
1 Green Chili seeded and finely chopped
1 tsp Fresh Coriander leaves chopped
1/2 Lime juice from

Make the salsa first by mixing all the ingredients and seasoning well with salt and pepper. Chill in the refrigerator until needed.

Halve the avocados, remove the pits and scoop out all of the flesh.  Place into food processor.  Add the lime juice, garlic and 2/3 cup of the veggie stock (preferably chilled). Process until smooth.

Pout into a arge bowl and stir in the remaining vegetable stock, as well as the milk and sour cream. Season with salt and pepper and a dash or two of your favorite hot sauce, if desired.

To serve:
Ladle into bowls.
Top each bowl with a dollop of salsa.  Add a splash of a really good olive oil and a fresh coriander leave or two.  Serve immediately.

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Nutrition

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Serving Size: 1 Serving (862g)
Recipe Makes: 4 Servings

Calories: 434
Calories from Fat: 261 (60%)

Amt Per Serving		% DV

	Total Fat 29g	39 %
	Saturated Fat 6.9g	35 %
	Monounsaturated Fat 16.6g
	Polyunsanturated Fat 3.4g
Cholesterol 15.1mg		5 %
Sodium 468.5mg		16 %
Potassium 2136.7mg		56 %
Total Carbohydrate 42.8g		13 %
	Dietary Fiber 17.5g	70 %
	Sugars, other 25.3g
Protein 11.5g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 434

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